February 9th, 2011

Please vote for Resa’s Electric GinGer Button! The original post is here. Click here to vote!

Cucina D’amore/Kitchen of Love!

February 8th, 2011

Have you ever played Kings? No, not that one… the one where middle school girls use a pack of cards to ask questions about four different crushes (“the Kings”)… well, once when my sister and I were playing it, we asked if any of the four kings liked Hungarian Chicken…

You see… Hungarian Chicken is really good… A mixture of paprika, parsley and onions in a creamy sauce served with egg noodles…  at the time, it was one my favorite dinners… and the man of my dreams was required to like it… Obviously…

I still love making it… It turns out that  Parsley and Paprika are aphrodisiacs…. So, I would like to enter this dish in Chris’s Cucina d’amore…. last year, I made this delicious creation

Hungarian Chicken

2 tablespoon flour
8 Chicken, mixture of thighs and bones, without skin
1 Tablespoon of Olive Oil
1 Cup of Onions, finely chopped
3 garlic cloves, chopped
1 cup chicken broth
1 1/2 Tablespoons of Hungarian Paprika
1 1/2 teaspoons Dill (I like to use a lot more!)
1/4 teaspoon crushed red pepper
1/2 cup light sour cream
1/2 cup Parsley, chopped

Dredge the chicken in the flour and reserve any excess flour. Heat oil in a skillet over moderate heat until hot. Cook the chicken on each side for a few minutes. Remove and set aside.

Saute the onions and garlic in the oil for about 5 minutes. Stir in the paprika, dill, pepper flakes, salt and pepper. Stir for one minute. Add the chicken broth. Mix the remaining flour with about 2 tablespoons of water and whisk into the broth.

Add the chicken and bring to a boil. Simmer for about 30 minutes or until the chicken is cooked through.

Remove the chicken. Mix the sour cream with a few tablespoons of the sauce. Whisk into the rest of the sauce and season with more paprika or dill as needed.

Serve with egg noodles.

Pinebud Cone Syrup and Sparkling Focaccia!

February 3rd, 2011

Now, as a food blogger, I feel it is my duty to try out new foodie items and report back. It is a hard job but I try to manage… I do owe it to you, my loyal reader.

Today, I bring to you: Pinebud Cone Syrup drizzled over Greek Yogurt with some Focaccia.

A few weeks ago, I finally succumbed to my interest in Pinecone syrup and bought a bottle. It was so delicious! It is sweet like honey but with a slightly woodsy and herby taste. I recommend it as a treat or when you have company. It would be perfect with goat cheese and crackers.

The focaccia caught my idea because it used sparkling water instead of normal water. It was fun to make since it was all bubbly but I did not notice a significant different in the taste of the bread.